CRAB-SHRIMP-ARTICHOKE CASSEROLE - Serves: 6

• 4 cups water
• 1 pound unpeeled medium size fresh shrimp
• 1 (9 oz) pkg frozen artichoke hearts
• 2 (6 oz) can lump crabmeat, rinsed and drained
• 2 cups (8 oz) shredded sharp cheddar cheese, divided
• 2 cloves garlic, minced
• 2 Tbsp sliced green onions
• 1/2 pound fresh mushrooms, sliced
• 1/4 cup plus 2 Tbsp butter or margarine, divided
• 1/4 cup all purpose flour
• 3/4 cup half-and-half
• 1 Tbsp chopped fresh dillweed
• **or**
• 1 tsp dried whole dillweed
• 1/2 tsp pepper
• 2/3 cup dry white wine
• 2 Tbsp crushed corn flakes
• 1-1/2 tsp butter or margarine, melted

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein and set aside. Cook artichoke hearts according to package directions; drain. Combine artichokes, shrimp, crabmeat, and 1 cup shredded cheddar cheese in a large bowl; set mixture aside. Saute garlic, green onions, and mushrooms in 2 tablespoons butter until tender; drain. Stir the sauteed vegetables into the shrimp mixture. Melt 1/4 cup butter in a large heavy skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in dillweed, pepper, and remaining 1 cup cheese, stirring until cheese melts. Gradually stir in wine. Cook sauce over medium heat, stirring constantly until thickened. Add shrimp mixture, stirring well. Spoon into a lightly greased shallow 2 quart baking dish; cover and chill 8 hours. To bake, remove from refrigerator, and let stand at room temperature 30 minutes. Combine corn flakes crumbs and 1-1/2 teaspoons butter; sprinkle over the casserole. Bake uncovered, at 350 F. for 45 minutes.